This is only the recipe for the filling. Roll out your favorite crust before putting this together. (I would add a splash of Wild Turkey bourbon to this mix. I’ll bet Aunt Regina did from time to time, too.)

If you want to make pies that defy the season, try these keepers from Aunt Regina. Although, it is possible to grow strawberries in the fall in Texas, if you’re a real gambler. Mr. Lynn Remsing, down there at Gnismer Farm near Arlington in Dalworthington Gardens, has been known to plant “holiday” strawberries.  I wish I could afford to buy his farm. It went up for sale in August.

I have my own “heirloom” berry pie recipes here.

This recipe came as a two-fer on a mimeograph copy. Be sure the chocolate has cooled before you begin. The eggs should be cold, from the refrigerator, and added one at a time. When you’re done, chill it a few hours before serving.

It was exciting to see a feature in the current issue of Texas Monthly dedicated to old school recipes and cookbooks like the ones we captured at Aunt Regina’s.

As much pie as we’d eat at her place, I expected more pie recipes. She had just four recipes in her accordion folder: French silk, strawberry, cherry and pecan, the national pie of Texas. I will roll them out this weekend.

For most pies, it’s the crust that’s key. Most fruit fillings only require you to put a little sugar and flour or cornstarch with a pat of butter on top. Aunt Regina had two recipes for crust, including one that makes enough for more than one pie:

Apparently, heirloom recipes are a thing now. As is pickling stuff with all that beneficial bacteria from cultured things. What I love about Aunt Regina is she doesn’t judge you for the sudden fancy. She’d just get out her recipe and tell you how they always did it.

Tonight is the first freeze for North Texas, and probably too late to put anything else by this year. But just in case, here are some old-school, East Texas picklin’ recipes.

Michael: Whatchya doin’?

Peggy: Crowding the mushrooms. They aren’t going to brown.

About ten years ago, I began making fruitcakes with quality dried fruit, aging them with booze.

I don’t remember eating a fruitcake I liked as a kid, but to be sure, I bought a small fruitcake at the Collin Street Bakery on the way to Houston recently. I came away reinforced with what I had learned — the best ones are the ones you make yourself.

I have a few recipes from an old Martha Stewart magazine that work well. But going through Regina’s collection, we found the family heirloom recipe. I haven’t made it yet, but I will soon. I froze some figs from the tree and ordered some more dried fruit from King Arthur Flour’s online store. The liquor cabinet is, as usual, at the ready — rum, brandy, bourbon. Regina likes bourbon, but I’ll probably make that decision once I sample the batter. I’m Wisconsin girl, and partial to brandy.

The recipe, from Regina’s mother, my children’s great-grandmother, is captured here. I knew that couldn’t be all there was to it, so I emailed Regina for the rest of the directions.

Here’s what she offered:

Mother made the fruit cake at the Thanksgiving break from school.  They didn’t have packages of the dried fruit mixed together so she bought packages of each fruit she wanted.  She didn’t like citron very much so she didn’t use much of it.  Those days flour was sold in cloth bags instead of paper so she wrapped the cloth soaked in bourbon around the cake.  She soaked some sliced apples in the bourbon and filled the tube hole.  She wrapped the cake in the bourbon soaked cloth.  She put the wrapped cake in a metal purchased cake pan with a tight lid.  She had a sprinkler bottle and once a week she would sprinkle the cloth with bourbon.  We didn’t have plastic containers in those days so that was the need for the metal cake box.

Aunt Regina had quite a few recipes that were printed on mimeograph paper. For nearly all of her career, she was a third-grade teacher in Liberty City. She said oftentimes a teacher brought a favorite dish in and then ran copies of the recipe for everyone on mimeograph paper. I asked her if that bothered the principal. She said they made so few copies, especially compared to the excess runs of worksheets, etc., that ended up in the trash can, she doubt it was noticed.

Here’s some slow-cooking for you.

Time to start dusting off Thanksgiving recipes. Here’s one of two from Aunt Regina’s collection that help create a bountiful table.

The vinegar and oil, and Aunt Regina’s serving suggestion to put on top of your beans, makes this sound like another tabasco recipe.